Ragout of Lamb with Poulette Sauce
A classic French dish featuring lamb cooked in a creamy white wine and mushroom sauce.
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- •Lamb shouldercut into pieces
- •Butter
- •Leekswhite part only, sliced
- •Onionssliced
- •1 tbsp Flourfor thickening
- •1 glass White wine
- •1 glass Water
- •Button mushroomssliced
- •Cream
- •2 Egg yolks
- •Bouquet garniherbs tied together
- •Saltto taste
- •Black pepperto taste
- •1 tsp Lemon juice(optional)for finishing
- 1
Brown the lamb pieces in butter in a large pan.
10 min
- 2
Remove lamb and sweat leeks and onions in the same pan.
10 min
- 3
Add lamb back to the pan, sprinkle with flour, and stir.
5 min
- 4
Add white wine, water, bouquet garni, salt, and pepper. Bring to a boil, then simmer for 30 minutes.
30 min
- 5
Add mushrooms, cover, and cook for another 10 minutes.
10 min
- 6
Mix cream with egg yolks and lemon juice, then add to the pan off the heat.
5 min
- 7
Gently heat the sauce without boiling until thickened.
5 min
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